In the 1970’s Mauricio de Sousa, the most successful Brazilian cartoonist responsible for "Turma
da Monica" was hired to create a publicity campaign for "Goiabada da CICA." Goiabada
is a sweet guava paste that is popular in Brazil. The campaign featured the pairing of the
very sweet goiabada with a salty fresh cheese. Mauricio’s idea was to call the sweet Goiabada
"Julieta" and the salty cheese "Romeu". The dessert "Romeu e Julieta" was popularized and is
still know by this name all over Brazil. Here we work on a reinterpretation from the glitztv
website 1
based on marcarpone cheese.

Ingredients:

200 grams of goiabada

200 ml of water

200 grams of mascarpone cheese

200 grams of heavy cream

1 large pinch of salt

toasted almond slivers for decoration

Procedure:

Preparing the goiabada

Cut the goiabada in small cubes and put in a medium size heavy-bottom saucepan.

Add 200 ml of water.

Cook over slow heat stirring from time to time until you obtain a thick sirupy and
homogeneous paste.

Let it cool to room temperature.

Toast the slivered almonds

Toast the slivered almonds in a 300 F oven watching frequently so that they turn a
golden colour but do not become bitter.

Prepare the mousse

Put the mascarpone cheese, the heavy cream, and the salt in the bowl of a standing
mixer.

Mix to a mousse consistency.

Taste for salt, the cheese mousse should be lightly salty to contrast with the sweet
goiabada.

Serve

Serve in martini glasses with the goiabada in the bottom of the grass and a large
spoon of the mousse ﬂoating on it.